1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
2 cups all-purpose flour
4 tbsp melted butter
Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.
Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.
Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes. Fill with hazelnut butter, strawberry jam and sprinkle with powdered sugar.